Sliced turkey, smoked bacon, mozzarella cheese, leaf lettuce, tomato, and avocado aioli on toasted sourdough bread with a choice of side.

Turkey Club

Ground chuck patty topped with cheese, leaf lettuce, tomato, red onion, on a toasted bun with choice of side.

Steak Burger

Sun-dried tomato tortilla, romaine, ranch, gorgonzola cheese, diced tomatoes, crispy or grilled chicken with a choice of side.

Buffalo Chicken Wrap

Spinach style tortilla, romaine, Caesar dressing, shaved parmesan, diced tomato, crispy or grilled chicken with choice of side.

Chicken Caesar Wrap

Fried beer-battered cod on a toasted bun with lettuce, tomato, and house-made tartar with a choice of side.

Angler

Thin sliced ribeye steak with house-made IPA cheese whiz, onions, and peppers on a grilled hoagie with a choice of side.

Pubhouse Philly

A full-sized French bread grilled with garlic herb butter, melted cheese, and Canadian bacon served with a side of tomato bisque. Add bacon $1.

Grilled Cheese Monster

Romaine, cucumber, sweet pepper, red onion, black olive, cheese blend, croutons, choice of ranch, balsamic vinaigrette, French, or Caesar dressing.

Small Brewhouse Salad

Romaine, parmesan, and croutons tossed in creamy Caesar dressing.

Small Caesar Salad

Breaded buffalo chicken, romaine, bacon, cheese blend, gorgonzola, diced tomato, tossed in ranch dressing.

Buffalo Chicken Salad

Large Caesar Salad

A thick and creamy tomato soup with a hint of parmesan cheese.

Tomato Bisque Bowl

Large Brewhouse Salad

Sweet and tangy smoked chicken stuffed in 3 naan bread topped with pickled red onion and cucumber garnish.

Korean Chicken Tacos

Glazed pork belly stuffed in 3 naan bread with sliced watermelon radish, topped with apple pico.

Pork Belly Tacos

Chili and garlic marinated shrimp doused in beer reduction with red peppers, pineapple, and red onions served with garlic bread.

Drunken Shrimp

Bavarian style pretzels served with pub mustard and beer cheese.

Brew Pub Pretzels

Cream cheese, bacon, diced jalapenos, wrapped and fried in an egg roll and drizzled with raspberry melba sauce.

Jalapeno Egg Rolls

8 jumbo wings tossed in buffalo, hot honey, BBQ, or cajun dry rub served with celery, carrots, and a side of ranch.

Bone-In Wings

In a small bowl, mash the avocado with a fork. Add olive oil, salt, and black pepper to taste. Mix until smooth and creamy.

Prepare the Avocado Aioli

In a skillet over medium heat, cook the smoked bacon until crispy. Remove and drain on paper towels.

Cook the Bacon

In the same skillet, toast the slices of sourdough bread until golden brown on both sides.

Toast the Bread

On one slice of toasted sourdough, layer the sliced turkey, crispy bacon, mozzarella cheese, leaf lettuce, and tomato slices. Spread a generous amount of avocado aioli on another slice of bread and place it on top.

Assemble the Sandwich

Cut the sandwich in half and serve immediately with your choice of side.

Serve

sliced turkey

smoked bacon

mozzarella cheese

leaf lettuce

tomato

avocado

sourdough bread

olive oil

salt

black pepper

In a bowl, combine the ground chuck with salt and black pepper. Mix gently and form into two equal-sized patties.

Prepare the Burger Patty

Heat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side, or until they reach your desired doneness. Add a slice of cheese on top of each patty during the last minute of cooking to melt.

Cook the Patties

While the burgers are cooking, slice the burger buns in half and toast them lightly on the grill or in a toaster.

Toast the Buns

On the bottom half of each toasted bun, layer the leaf lettuce, tomato slices, and red onion rings. Place the cooked burger patty with melted cheese on top, then cover with the top half of the bun.

Assemble the Burger

Serve the steak burgers immediately with your choice of side.

Ground chuck beef

Cheddar cheese

Leaf lettuce

Tomato

Red onion

Burger buns

Salt

Black pepper

If using grilled chicken, season with salt and black pepper and grill until cooked through. If using crispy chicken, cook according to package instructions or your preferred method.

Prepare the Chicken

Lay the sun-dried tomato tortillas flat on a clean surface. Spread 2 tablespoons of ranch dressing evenly on each tortilla.

Assemble the Wraps

Layer the romaine lettuce, diced tomatoes, gorgonzola cheese, and the prepared chicken on top of the ranch dressing.

Add Fillings

Fold in the sides of the tortilla and then roll it tightly from the bottom up to form a wrap.

Wrap it Up

Cut the wraps in half and serve with additional ranch dressing or your choice of side.

sun-dried tomato tortilla

romaine lettuce

ranch dressing

gorgonzola cheese

diced tomatoes

crispy or grilled chicken

If using grilled chicken, slice it into strips. If using crispy chicken, ensure it is cooked and cut into bite-sized pieces.

Lay the spinach tortilla flat on a clean surface. In the center, layer the romaine lettuce, followed by the sliced chicken, diced tomato, and a sprinkle of shaved parmesan.

Assemble the Wrap

Drizzle the Caesar dressing over the ingredients in the wrap.

Add Dressing

Fold in the sides of the tortilla and roll it tightly from the bottom up to enclose the filling.

Wrap It Up

Cut the wrap in half and serve with a side of your choice, such as chips or a salad.

Spinach tortilla

Romaine lettuce

Caesar dressing

Shaved parmesan cheese

Diced tomato

Crispy or grilled chicken

In a large bowl, whisk together flour, cornstarch, baking powder, salt, and black pepper. Gradually add beer, mixing until smooth.

Prepare the Batter

In a deep frying pan or pot, heat oil to 350°F (175°C).

Heat the Oil

Dip each cod fillet into the batter, ensuring it is fully coated.

Batter the Cod

Carefully place the battered cod fillets into the hot oil and fry for 4-5 minutes, or until golden brown. Remove and drain on paper towels.

Fry the Cod

On each toasted bun, place a fried cod fillet, top with lettuce, tomato slices, and a generous spoonful of house-made tartar sauce.

Serve immediately with your choice of side.

cod fillets

all-purpose flour

cornstarch

baking powder

beer

oil for frying

toasted buns

lettuce leaves

tomato slices

In a saucepan, melt 2 tablespoons of butter over medium heat. Stir in 2 tablespoons of flour and cook for 1-2 minutes. Gradually whisk in 1 cup of milk and 1 cup of shredded cheese (preferably a mix of sharp cheddar and a mild cheese) along with 1/2 cup of your favorite IPA beer. Continue to stir until the mixture thickens. Season with salt and pepper to taste. Set aside.

Prepare the IPA Cheese Whiz

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add sliced onions and green bell peppers. Sauté for about 5-7 minutes, or until the vegetables are softened and slightly caramelized. Remove from pan and set aside.

Cook the Vegetables

In the same skillet, add the thinly sliced ribeye steak. Season with salt and pepper and cook for about 3-5 minutes, or until the steak is browned and cooked to your liking.

Cook the Ribeye

Split the hoagie rolls and lightly toast them on the grill or in the oven. Layer the cooked ribeye, sautéed onions, and peppers inside the rolls. Drizzle generously with the IPA cheese whiz.

Serve hot with a side of fries, chips, or your preferred side dish.

Ribeye steak, thinly sliced

Hoagie rolls

Green bell pepper, sliced

Onion, sliced

Olive oil

In a small bowl, mix softened butter with minced garlic and your choice of dried herbs (like parsley, basil, or oregano).

Prepare the Garlic Herb Butter

Slice the French bread in half lengthwise, then spread the garlic herb butter generously on both cut sides.

Prepare the Bread

Layer the cheddar cheese and Canadian bacon on the bottom half of the bread. If adding bacon, layer it on top of the Canadian bacon. Top with the other half of the bread.

Heat a skillet over medium heat. Place the sandwich in the skillet and grill until the bread is golden brown and the cheese is melted, about 4-5 minutes per side.

Grill the Sandwich

While the sandwich is grilling, heat the tomato bisque in a saucepan over medium heat. Serve the grilled cheese monster with a side of warm tomato bisque.

Serve with Tomato Bisque

French bread

Garlic herb butter

Canadian bacon

Bacon (optional)

Tomato bisque

Rinse the romaine lettuce under cold water, then chop it into bite-sized pieces. Slice the cucumber and sweet pepper into thin strips. Finely chop the red onion.

Prepare the Vegetables

In a large mixing bowl, combine the chopped romaine, cucumber, sweet pepper, red onion, black olives, and cheese blend. Toss them gently to mix.

Combine Ingredients

Sprinkle the croutons over the salad mixture and toss lightly to combine.

Add Croutons

Drizzle your choice of ranch, balsamic vinaigrette, French, or Caesar dressing over the salad. Toss gently to coat all ingredients evenly.

Dress the Salad

Divide the salad into serving bowls and enjoy!

Romaine Lettuce

Cucumber

Sweet Pepper

Red Onion

Black Olives

Cheese Blend

Croutons

Ranch Dressing

Balsamic Vinaigrette

French Dressing

Caesar Dressing

Wash the romaine lettuce thoroughly under cold water. Dry it using a salad spinner or pat it down with paper towels. Chop the lettuce into bite-sized pieces.

Prepare the Romaine

In a large mixing bowl, combine the chopped romaine lettuce, grated Parmesan cheese, and croutons.

Drizzle the Caesar dressing over the salad mixture. Toss gently to ensure all ingredients are well coated with the dressing.

Add freshly ground black pepper to taste, toss again, and serve immediately in individual bowls.

Season and Serve

Parmesan cheese, grated

Black pepper, freshly ground

Cook until golden brown and crispy, then allow to cool slightly before slicing.

Cook Buffalo Chicken

In a large bowl, combine the chopped romaine lettuce, crumbled bacon, cheese blend, gorgonzola cheese, and diced tomatoes.

Mix Salad Ingredients

Add the sliced buffalo chicken on top of the salad mixture.

Add Chicken

Drizzle ranch dressing over the salad and toss gently to combine all ingredients.

Toss Salad

Serve immediately and enjoy your buffalo chicken salad!

Breaded buffalo chicken tenders

Romaine lettuce, chopped

Cooked bacon, crumbled

Cheese blend (cheddar, mozzarella, etc.)

Gorgonzola cheese, crumbled

Diced tomatoes

Ranch dressing

Wash the romaine lettuce thoroughly, then chop or tear it into bite-sized pieces.

Prepare the Lettuce

In a large bowl, combine the chopped romaine, grated parmesan cheese, and croutons.

Mix the Salad

Drizzle the Caesar dressing over the salad mixture. Toss gently to coat all ingredients evenly.

Add freshly ground black pepper to taste, then give the salad one final toss.

Season

Serve immediately as a side dish or a light main course.